Chocolate, Amaretti and Orange Pudding (Bonet Piemontese)
10
min
Easy
Woodland Bundt Cake
Woodland Bundt Cake is a delicious cocoa sponge made with hazelnuts, chopped walnuts and pine nuts. The rich flavour of mixed nuts is complemented by a delicate hint of vanilla, creating a wonderfully fragrant homemade cake.
- Difficulty
- Easy
- Prep Time
- 20 min
- Cook Time
- 55 min
- Servings
- 4 people
Ingredients
- Elefante Vanilla-Flavoured Baking Powder (Box of 5 Sachets), 1 bag
- Pure Vanillin (Box of 50 Double Sachets), 1 bag
- Bitter Cocoa Powder, 30 g
- flour, 350 g
- sugar, 350 g
- butter, 200 g
- hazelnuts, 70 g
- walnut halves, 70 g
- pine nuts, 70 g
- eggs, 4
- milk, 100 ml
Method
In a large mixing bowl, cream together the softened butter and caster sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the milk, the vanillin, 50 g of chopped hazelnuts, 50 g of chopped walnuts and 50 g of pine nuts, mixing until evenly combined.
In a separate bowl, sift together the plain flour, unsweetened cocoa powder and baking powder. Gradually fold the dry ingredients into the wet mixture until you have a smooth, well-combined batter.
Pour the mixture into a greased and floured ring cake tin (or Bundt tin). Scatter the remaining hazelnuts, walnuts and pine nuts evenly over the top.
Bake in a preheated oven at 180°C for approximately 55 minutes, or until a toothpick inserted into the centre comes out clean.
In a separate bowl, sift together the plain flour, unsweetened cocoa powder and baking powder. Gradually fold the dry ingredients into the wet mixture until you have a smooth, well-combined batter.
Pour the mixture into a greased and floured ring cake tin (or Bundt tin). Scatter the remaining hazelnuts, walnuts and pine nuts evenly over the top.
Bake in a preheated oven at 180°C for approximately 55 minutes, or until a toothpick inserted into the centre comes out clean.
